1 can vegetarian chili
1 can black beans, drained
1 can diced tomatoes
1/2c frozen corn
3/4c flour
3/4c cornmeal
3T sugar
1 1/2T baking powder
3/4t salt
3/4c soymilk
3T oil
Combine chili, beans, tomatoes, corn and spices.
Pour into a sprayed, shallow casserole dish.
Combine remaining ingredients. Pour over chili mixture.
Bake at 375 for 30 minutes or until cornbread is a nice golden brown and chili is bubbling.
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